Terrine

The word terrine originates from the French terrin or earthen pot, the vessel used to make this traditional mix of meat (or vegetables) with fat and aromatics. Falling under the staple category of forcemeats in charcuterie land, it's a dish traditionally served cold and designed to be long lasting as nitrates are typically added. The main difference between a terrine and pate is coarseness. Either coarsely ground or chopped, a terrine has distinguishable ingredients layered or intertwined, whereas a pate is homogeneous. Typically, in France, terrines are made of game meat like venison, or pheasant, and usually also include pork. It's the primary way these game meats are eaten in France. Of course, they can be made simply with pork alone, or complexly with wrappings like bacon, caul fat or pastry, exotic ingredients, and lengthy aspic (think consommé + gelatin) layering sessions. These are techniques used by the likes of Carême in the early 19th century invented for the royalty of the time. While I feel like terrines were seldom seen in the United States 20 years ago, they seem to be gaining in popularity along with charcuterie in general, possibly due to the exposure that the internet affords. Take this chefsteps video for example, on which this recipe is heavily based. There are tools available today that make these formerly advanced recipes foolproof. The ingredients are all readily available if you look hard enough. Nothing to be afraid of...

Recipe:
5 g Yellow mustard seed
5 g Coriander seed
3 g Black peppercorns
2.5 g Allspice
1.5 g Clove
30 g Salt
3 g Pink salt
1.1 kg Pork shoulder
400 g Pork liver
300 g Pork fat
75 g Bread, crust removed
100 g Egg, about 2 whole
75 g Milk, whole
150 g Dried white nectarines
80 g Brandy, or dessert wine
3 g Thyme, fresh, chopped

Special equipment:
Terrine mold
Sous-vide wand
Vacuum food sealer (optional)

The difference between fresh and store bought eggs: